Bingol, M. Et Al. 2022. Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.12 , 7653-7665.

Bingol, M., Brennan, C., Zeng, M., & Öz, F., (2022). Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.12, 7653-7665.

Bingol, Muserref Et Al. "Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.12, 7653-7665, 2022

Bingol, Muserref Et Al. "Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.12, pp.7653-7665, 2022

Bingol, M. Et Al. (2022) . "Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.12, pp.7653-7665.

@article{article, author={Muserref Bingol Et Al. }, title={Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2022, pages={7653-7665} }